Croatian Sour Cherry Marasca Sauce Recipes

SOUR CHERRY SAUCE

Steps:

• Pour syrup into a 1-quart heavy saucepan, setting aside cherries.
• Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute.
• Remove from heat, then stir in almond extract and cherries and cool.
• Sauce can be made 4 days ahead and chilled, covered.

CROATIAN SOUR CHERRY (MARASCA) SAUCE

Steps:

• Cook wine, sugar and cinnamon until boils.
• Add sour cherries, cook 5 minutes.
• Make flour turbid with a little water and add into sauce. Stir until sauce become dense (you may cook it if necessary).
• Serve with game.

CROATIAN CRANBERRY SAUCE

Steps:

• Melt sugar and butter and add flour to slightly brown.
• Add wine (plus some water if necessary). Boil it and add cranberries, lemon zest cinnamon and clove.
• Cook about 10 minutes. Serve cooled.

PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM

Steps:

• In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
• Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
• (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
• Stir in rum.
• Refrigerate at least overnight to thicken sauce.
• Return to room temperature to serve.
• Serving Notes: Refrigerated, the sauce keeps for at least three months.
• And since it easily doubles, you can make it once in early November and be stocked through the holidays.

CROATIAN SOUR CHERRY PIE

Steps:

• Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
• Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream.
• Mix more until you get nice greasy dough. If it is too greasy you can add some more flour.
• When done, put into refrigerator for 2 hours.
• After 2 hours, put the dough out and work a little to make it soft. Cut away a piece of dough size little more than a softball ball.
• Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
• First cover the sough surface with semolina (it will soak the juices). Put sour cherry on dough (you can use frozen also). Cover the sour cherries eith sugar and cinnamon.
• Mix egg yolks with sugar until become light yellow. Add heavy cream into and pour over sour cherry.
• The dough you have put aside now grate over the topping. Put the cake into preheated oven on 180°C and bake 45-50 minutes.